The purpose of today's visit was to conduct a routine assessment. The following violation has been observed for the second time:
1. Improper cold holding
The following suggestions have been made as a means to incorporate Active Managerial Control:
1. Consider using Time as a Public Health Control (TPHC) for cold holding items at buffet line. Provided training on how to maintain and monitor written records for TPHC. Provided TPHC log (Spanish, English)
2. Use Temperature Log provided (English, Spanish) for hot holding items. This can also be used for cold items in the event that Certified Food Manager decides not to use TPHC.
Please send the following to the Health Department within 7 days:
1. Copy of your Temperature Logs for the cold and hot holding items.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: AT BUFFET LINE- OATMEAL (130F)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. OATMEAL REHEATED TO 168F.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: AT BUFFET LINE- BUTTER, CREAM CHEESE, CHEDDAR CHEESE, HARD BOILED EGG (51F, 53F, 54F, 42F)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. ALL ITEMS LABLED WITH A DISCARD TIME OF 10:00 AM.
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01/15/2016 | Routine | |
The purpose of this visit was to conduct a routine assessment. Environmental Health Specialist (EHS) discussed proper cold holding temperatures for items held at breakfast bar. Currently, Time As a Public Health Control (TPHC) is being employed for hot held items. An updated TPHC form was provided to the operator by EHS. It was a pleasure serving you and your establishment today. If you have any further questions or concerns please feel free to contact me via phone, e-mail, or fax.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device (AT BREAKFAST BAR): SHREDDED CHEESE (50F), BUTTER (74F), CREAM CHEESE (63F), 2% MILK (50F), SKIM MILK (50F), CUT MELON (43F).
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. ITEMS WERE DISCARDED. PER DISCUSSION WITH PERSON IN CHARGE, ITEMS WILL BE MAINTAINED AT 41F OR BELOW BY USING ICE.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: MULTIPLE CONTAINERS OF CUT MELON BEING STORED IN TRUE 2DR COOLER.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. ITEMS WERE APPROPRIATELY DATE MARKED BY EMPLOYEE AFTER DISCUSSION WITH EHS.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (corrected on site)
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. OBSERVED MOLD ACCUMULATION ON GRAY ICE TRAY AS WELL AS DEBRIS ON ICE IN ICE BIN.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold. ICE IN CONTACT WITH DEBRI WAS DISCARDED. ICE BIN SCHEDULED FOR CLEANING.
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01/13/2015 | Routine | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:--OBSERVED SLICED MELON AT 55F, HARD BOILED EGG AT 57F AND MILK AT 51F, YOGURT CUP AT 50F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.--THESE ITEMS WERE REMOVED FROM THE LINE AND NEW PRODUCT PUT OUT. ENVIRONMENTAL HEALTH SPECIALIST (EHS) RECOMMENDED THAT ALL THE ITEMS LISTED ABOVE BE PLACED ON ICE TO KEEP THE PRODUCT AT 41F OR BELOW.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine.--CERTIFIED FOOD MANAGER (CFM) WILL ORDER SANITIZER FOR DISHMACHINE. ENVIRONMENTAL HEALTH SPECIALIST (EHS) PROVIDED TRAINING ON SET-UP OF THREE COMPARTMENT SINK
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:--OBSERVED SOILED EXTERIOR OF THE TRUE 2 DOOR UPRIGHT COOLER
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.--OBSERVED TWO BOTTLE OF SANITIZER ABOVE OPEN BAGS OF DRY CEREAL.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
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08/27/2014 | Routine | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
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09/18/2013 | Routine | |
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